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Tofu Rancheros

My polished version of Tofu Rancheros is for your viewing pleasure, but by all means give yourself a love hug of a portion when enjoying this meal at home. Every single ingredient will make your soul sing, so come on, live a little! Mexican food is synonymous with comfort, and the key to it’s popularity. There’s absolutely no pomp and circumstance when it comes to eating chips and salsa, tacos, burritos, or enchiladas. Speaking of enchiladas, have a listen to Keb Mo’s fab  ” The Whole Enchilada.” What a heartwarming track! I tell you what, there’s nothing more beautiful than the simplicity of a man strumming a guitar with a voice that oozes the atmosphere of a 1940′s rusty Ford pick up. Back to the rustic simplicity of food! So your Ranchero Sauce is simmerin‘, the Tofu Scramble is scramblin‘, you whack the black beans, olive oil and pinch of salt in a pan, giving it all a good mash. All you have to do next is toast the tortillas on the stove by flipping them back and forth until they get those wonderful charcoal marks (the scent from toasting them is amazing too) seen above. Try this recipe for breakfast [...]

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Steamed Kale, Carrots, and Shiitake Mushrooms with Toasted Tamari Pumpkin Seeds

A day in the life: breakfast, dress and drop the kids to school, work hard all day, sit through bumper to bumper traffic each way,  pick up the kids, then arrive home by 6 pm exhausted. Ring any bells? I bet the first thing on your mind when you walk through the door is, “ah, YES, I’ll make a Spinach Souflle, a tossed salad, followed by individual vegan Chocolate puddings.” But of course! O.k, back to reality.There’s no need for fanfare because hey, we’re not cooking for Sir Paul Mc Cartney (I wish) but a simple and wholesome meal for the family. Now you’re thinking, “how in the heck will I get the kids to eat steamed kale with carrots, mushrooms and toasted tamari pumpkin seeds?” I’m with you, and I’m not going to lie. My son will most likely be eating sauteed fish or Fakin Chickin nuggets, steamed carrots plucked from the melange of veggies, and short grain brown rice. He’s only 4 years old, and the fact that he eats veggies and brown rice makes me do cartwheels (remember, I am just like you). Mealtime at our house is a little interesting to say the least. It’s all [...]

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Bombastic Oatmeal

With so many breakfast options these days, we tend forget about the satisfying simplicity of oatmeal. In case you’re wondering, I’m not talking about quick oats, but the old fashioned kind, with vital nutrients that kick start your day, and sustain you until lunch. Also, if you’re looking to cut the fat out of you’re diet, this satisfying vegan recipe (dairy free) is a winner. Life is moving so fast these days that meal time, once a sacred part of the day, has now become a rush. I say let’s put an end to the time tyranny and give ourselves a few minutes for good old nutrition….and digestion. Take the time to smell the roses, and enjoy a healthy breakfast with fresh and delicious ingredients. In the next few weeks, I’m going to back to the basics, debunking the myth that you have to spend hundreds of dollars on health food gadgetry to glow from within. The foundation of a healthy diet should be organic fruits and vegetables, followed by organic bread, rice, pasta, and milk (our family uses organic soy, almond, and cow’s milk). If you’re worried about the expense of organic products, compare it to the price of [...]

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Miso Soup

I’m busy working on the new site today, so here is a quick and nutritious recipe for when you are in a hurry, erm…like me. See you all soon! Miso Soup 5 cups filtered water 1 small carrot, sliced thinly in diagonals 1/4 cup daikon, sliced thinly in diagonals 1 strip kombu 5 shiitake mushrooms, stems removed, and sliced cup fresh snow peas 1/2 cup tofu, cubed 5 tablespoons of dark or light miso paste (I like Wesrbrae brand) 1. Bring the water, kombu, and mushrooms to a boil, Lower the heat, add the tofu, and simmer for 10 minutes. Remove the kombu, slice into ribbons, and put back into the broth. Add the carrots and daikon, simmering for 3 minutes. 2. Add the miso paste, stirring to incorporate into the broth,  then add the snow peas and sliced green onions, simmering for 2 more minutes. Place into soups bowls and serve immediately.

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Tomato Sauce with Porcini Mushrooms

What a gift to live in Laurel Canyon. The jasmine is creeping along the path that leads to our house, blooming and scenting the air, which is absolutely heavenly. Just yesterday morning, I peered out from my bedroom window, and gazed upon two deer grazing on the hill opposite our house. Today I pointed out two eagles flying in the sky to my son Jake, who quickly said, “oh Mommy, they are so beautiful.” In the spring, wild turtles sun themselves in their favorite spot: through the dappled sunlight of the ivy that curls up the hillside next to our house. I will always be a Venice girl, but Laurel Canyon has it’s own unique pleasures: the most amazing creative community that are, drum roll please….nice! If you happen to live in Los Angeles, the search for the perfect neighborhood can be one of the hardest things to find.  For whatever reason, the average length of stay in L.A. is about 4-5 years. Much like Venice beach, the community spirit is chilled and creative. Essentially we’re talking Venice beach in the hills. Home to many legends such as Jim Morrison (the only house he ever owned is opposite the Laurel [...]

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